William Drabble's pizza hearts recipe

22 ratings Rate
  • Serves 6
  • 20mins to prepare, proving time for bread dough and 20mins to cook
  • 328 calories / serving
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WD030 gbcs david griffen 1218 (h)

William Drabble’s Pizza Hearts are a delight - kids will love making and then shaping the dough.

To make the dough, combine the yeast with 210ml (7fl oz) water at room temperature, and leave to stand for 10 minutes.

In a bowl, then combine the yeast and water mixture with the flour and mix for 2-3 minutes, or until a dough starts to form. Add the salt and mix through - keep those little hands mixing until the dough becomes nice and sticky.

Scrape the dough out onto a clean, unfloured work surface.

Knead and work the dough until it starts to come together. Keep working until it comes away from the table cleanly and looks silky smooth – you’ll certainly welcome some little helpers with these steps.

Flour the work surface and begin to shape the dough into a ball by stretching the outsides into the middle and pressing them in firmly with your thumbs.

Place the dough into a lightly floured bowl and cover with cling film. Leave to prove in a warm place for 1 hour, or until doubled in size.

Meanwhile, place a pan over a medium heat and add a dash of olive oil. Add the onions and sweat for 5-6 minutes, or until soft.

Preheat the oven to gas 7, 220°C, fan 200°C.

Knock back the dough by kneading for another 5 minutes. Cut into 8 even pieces.

Use a little flour to dust the work surface and roll each piece out as thinly as possible. Use a blunt knife to cut into heart shapes, transfer onto a baking tray lined with nonstick baking paper – let the kids have a go with this and see how creative they can be.

Spread some passata over the surface of each pizza and arrange the onions and courgettes over the sauce. Add some sliced tomato, then drizzle with a little olive oil.

Place the pizzas on a baking stone or tray and into the oven and bake for 8-12 mintues. Once nearly cooked, take the pizzas out and add the sliced mozzarella. Cook for a further 1-2 minutes, or until the cheese melts.

Once melted, remove from the oven and allow to cool slightly. Serve immediately.

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  • Ingredients

  • For the dough

  • 4g dried yeast
  • 300g strong white flour
  • 6g salt
  • For the topping

  • 150g passata
  • 1 onion, diced
  • 1 courgette, thinly sliced
  • 1 tomato, thinly sliced
  • 3 tsp olive oil
  • 250g buffalo mozzarella, sliced
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  • Energy 1385kj 328kcal 16%
  • Fat 12g 18%
  • Saturates 8g 40%
  • Sugars 4g 5%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 44.9g Protein 11.9g Fibre 3.1g


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